Vegan Spinach Artichoke Dip with Tofu
A creamy, flavorful vegan spinach artichoke dip made with silken tofu, fresh spinach, and artichoke hearts. Perfect for parties, snacks, or as a delicious appetizer served with crackers or veggies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8
Ingredients
14 ounces silken tofu, drained
1 cup raw cashews, soaked in hot water for 15 minutes and drained
1/4 cup nutritional yeast
2 tablespoons lemon juice
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon smoked paprika
10 ounces fresh spinach, chopped
14 ounces canned artichoke hearts, drained and chopped
1/4 cup unsweetened plain plant-based milk (such as almond or oat milk)
Instructions
Preheat the oven to 375°F (190°C).
In a high-speed blender or food processor, combine the silken tofu, soaked and drained cashews, nutritional yeast, lemon juice, olive oil, minced garlic, onion powder, salt, black pepper, smoked paprika, and plant-based milk. Blend until smooth and creamy.
In a large skillet over medium heat, add the chopped spinach and cook for 3-4 minutes until wilted. Remove from heat.
In a large mixing bowl, combine the blended tofu mixture, cooked spinach, and chopped artichoke hearts. Stir well to combine evenly.
Transfer the mixture to a baking dish (about 8×8 inches or similar size) and spread it out evenly.
Bake in the preheated oven for 18-20 minutes until the top is slightly golden and the dip is heated through.
Remove from the oven and let it cool for 5 minutes before serving.
Serve warm with crackers, sliced baguette, or fresh vegetable sticks.